New York Crumb Cake

New York Crumb Cake

  • Prep: 30 min
  • Chill: 1 hour
  • Cook: 40 min
  • Total: 2 hours
  • Serves 24
New York Crumb Cake

Carbohydrate Counts

Carbs-per-gram ratio: 0.4908

Serving Size 88g (about 43g carbs)

Carb calculations Weight Carbs
Dark brown sugar 192g (192g)
Sugar 96g (96g)
All purpose flour 310g (230g)
All purpose flour 310g (230g)
Sugar 288g (288g)
Net Weight 2111g 1036g

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Preheat the oven to 350°F and position the rack in the center position. Lightly butter the bottom and sides of a 9x13-inch cake pan.
  • Crumb topping
  • 192g / 1 cup firmly packed dark brown sugar
  • 96g / ½ cup sugar
  • 1 ½ tablespoons cinnamon
  • ½ teaspoon salt
  • Stir together both sugars, cinnamon, and salt in a medium bowl.
  • 1 cup (2 sticks) unsalted butter, melted
  • Add the melted butter and whisk until combined.
  • 310g / 2 ½ cups all purpose flour
  • Fold in the flour until it is absorbed and set the mixture aside.
  • Cake
  • 310g / 2 ½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  • 12 tablespoons (1 ½ sticks) unsalted butter
  • In a large bowl, cream the butter with a hand mixer until it is completely smooth, about 2 minutes.
  • 288g / 1 ½ cups sugar
  • Scrape down the bowl and add the sugar. Beat the mixture until it starts to look fluffy.
  • 2 large eggs
  • Add the eggs, one at a time, and beat until each is incorporated. Scrape down the sides of the bowl and beat again for 30 seconds.
  • 1 ¼ cups sour cream
  • 1 teaspoon vanilla extract
  • Add the sour cream and vanilla and beat just until incorporated.
  • reserved dry ingredients
  • Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
  • Assembly
  • Pour the batter into the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and drop them over the cake. Repeat until you've used all of the topping.
  • Baking
  • Bake the cake for 35 to 40 minutes, or until a tester inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for about 30 minutes before serving.
From . ( Adapted from Sticky Gooey Creamy Chewy.
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